Making the pesto is always a little bit creative. You actually don’t have to follow the recipe and you should just try to get the feeling of making the pesto. Have a taste and add something more. If you think it needs something more, then you should add something more. Trust yourself!
Author: Healthy Laura
Extra-Virgin Olive Oil
Ground Black Pepper
Raw Cashews (1 handful)
Wild Garlic (1 bunch)
Parmesan Cheese (1 Tbsp)
Extra-Virgin Olive Oil (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
into a blender and blend until it's almost like a paste.
Taste and correct seasoning. Serve right away or hold the pesto in a small jar covered with olive oil.
Keep the pesto in a small jar covered with extra virgin olive oil (when you do not cover the pesto with olive oil, then it will go too dry). Use the pesto in a week.
Nutrition Per Serving
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